Fusilli with Tomatoes Spinach and Prosciutto
Elevate your weeknight dinner with this vibrant and flavorful Fusilli with Tomatoes, Spinach, and Prosciutto—a delightful pasta dish that balances fresh, wholesome ingredients with indulgent touches. Tender fusilli is tossed in a light, garlicky olive oil sauce studded with juicy cherry tomatoes, wilted baby spinach, and savory, thinly sliced prosciutto. A pinch of red pepper flakes adds optional heat, while a generous sprinkle of Parmesan cheese and fresh basil leaves takes this dish to the next level. Ready in just 30 minutes, this quick and easy recipe is the perfect choice for busy nights yet elegant enough to impress guests. Whether you’re craving a satisfying comfort food or a fresh and simple dinner, this pasta recipe delivers on both flavor and convenience.
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Recipe Information
Ingredients
- 350 grams fusilli pasta
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 300 grams cherry tomatoes, halved
- 150 grams baby spinach leaves
- 100 grams prosciutto, thinly sliced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 0.25 teaspoons red pepper flakes (optional)
- to taste grated Parmesan cheese (for serving)
- to taste fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta, then set the pasta aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute, stirring frequently to prevent it from burning.
Add the halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Stir in the baby spinach leaves and cook for 2-3 minutes until they wilt.
Add the sliced prosciutto to the skillet and cook for 1-2 minutes until it is warmed through.
Season the mixture with salt, black pepper, and red pepper flakes (if using). Mix well.
Add the cooked fusilli to the skillet, along with a splash of the reserved pasta water. Toss everything together to coat the pasta in the sauce. Add more pasta water, a little at a time, if the dish appears dry.
Remove the skillet from the heat. Serve immediately, topped with grated Parmesan cheese and garnished with fresh basil leaves if desired.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 3482 mg | 151% | |
| Total Carbohydrate | 273.0 g | 99% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 15.3 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2663 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
